First toast the seeds in a dry pan on a medium heat for 2 minutes, then add 2 tsp of soya sauce to the pan, and allow the seeds to coat evenly, remove from the heat, and set aside.

Cut the cucumber and avocado into about 2cm cubes, and place in a mixing bowl. To the mixing bowl, add the soya beans, sugar snaps, fresh herbs, crumble the feta into rough chunks (about 2cm) scatter the red pomegranate seeds by popping them out of the outer peel.

Knead the quinoa in the unopened pouch, then add this to the mixing bowl, along with 2 tsp soya sauce, the olive oil, a squeeze of lemon juice, pinch of black pepper, half a tsp of sugar and the toasted seeds. Mix well to combine, then serve with a handful of cress on top.